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USDA Quality Grades May Mislead Consumers
A study from Oklahoma State University has shown that there is a great deal of confusion among consumers over the quality grading of beef in the US....
Challenge of Automation
The digitisation of production has set in motion a comprehensive change in automation that many experts already refer to as the fourth industrial revolution....
Why are Vegetarians Returning to Eating Meat?
One in five people in the US, who become vegetarians or vegans, maintains the diet....
Resting MAP Packed Steaks Before Cooking Improves Eating Quality
Resting of modified atmosphere packed (MAP) beef steaks before cooking has a beneficial effect on consumer quality....
Beef Chicken Top US Animal Protein Sources
As US consumers look to increase their intake of protein about half of them feel animal protein, namely meat and fish, is still considered the best source of protein, according to global information company, The NPD Group....
How Much Omega-3 Should be Consumed in a Week?
Ninety-six per cent of adults do not know the recommended amount of omega-3 fat they should have in one week, says Fish is the Dish, the consumer face of Seafish, the industry authority on seafood....
Price Gap Between More and Less Healthy Foods Growing
More healthy foods are consistently more expensive than less healthy foods, and have risen more sharply in price over time....
Europe’s Retail Food Sector Losing Innovation
The scope for greater food choice and innovation in Europe is grows according to the number of new competitors coming onto the retail market....
Serving of Dairy Foods Can Prevent Heart Disease
A daily small serving of dairy food may reduce the risk of heart disease or stroke, even in communities where such foods have not traditionally formed part of the diet....
Maximising Profit from Whole Carcase
Maximising profit from every lamb carcase was the main discussion topic at the recent Dumfries monitor farm meeting, hosted by the Paterson family and team member Colin Rae, at Hartbush, just north of Dumfries....
How Colour Changes in Ageing in Vacuum Aged Lamb
The effect of vacuum ageing of lamb steaks from early fattening lambs during aerobic display sees quality changes in the meat that include changes in colour and an increase in the pH values....
Meat Packaging Technologies to Create Opportunities for the European Meat Sector
New packaging and processing technologies are extending the shelf-life of fresh and processed meat....
On-line Grocery Shopping - a Challenge to be Seen on Screen
The global food industry is on the eve of an on-line retailing revolution that will lead to fundamental changes for players along the supply chain, from processors through to retailers....
Growing Opportunities for Premium Shellfish in China
China is the world’s largest seafood market and, according to Rabobank, within a decade has the potential to become a €14.6 billion seafood import market, writes Alan O’Brie from the Shanghai Office of Bord Bia – Irish Food Board....
Information and Insights at World Pork Expo Seminars
World Pork Expo, a hub of information for pork producers and related professionals, will host more than a dozen free seminars....
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